from

Photos by LARA FERRONI

pom royale
While our recipe calls for blitzing everything
through a blender, Castro's original formula
is intended for the slushy machine (he subs
in ¾ cup of water for the ice). Alternatively,
Castro suggests pouring the ingredients
over shaved ice, for a frozen twist.
2 oz. dry vermouth
3 oz. sparkling wine
¾ oz. fresh lemon juice
¾ oz. grenadine
1 cup ice cubes
Tools: blender
Glass: highball
Combine all ingredients in a blender and
blend until smooth. Pour into a glass.
Erick Castro
Soda & Swine, San Diego
 SHERRY IS A VERSATILE
SUMMER SIPPER;
SEE PAGE 20 FOR
THE CLASSIC SHERRY
COBBLER RECIPE.

b-side hit
“The B-side of a record was
the one with the less-popular
song, but the one that ultimately
became your favorite tune,” says
Dominick’s general manager
Jessica Schmidt. Same goes for
this low-ABV hit, which combines
fino sherry and gin with fresh
citrus, mint and seltzer. “Side B is
always cooler,” she says.
1½ oz. fino sherry
½ oz. gin
½ oz. fresh lemon juice
Combine all ingredients
except seltzer, and
shake with ice. Strain
½ oz. fresh lime juice into an ice-filled glass,
½ oz. simple syrup (1:1) top with seltzer and
2 mint leaves garnish.
1 oz. seltzer
Gracy Ramirez
Tools: shaker, strainer Dominick’s, Los Angeles
Glass: highball
Garnish: lemon and
lime wheels and
bouquet of fresh mint
the godmother
Soft and bubbly, this party-sized punch beautifully
balances sweet, salty and bitter elements.
¾ cup Campari
¼ cup vanilla-orange zest syrup
Sea salt, to taste (start with ¼ tsp. and go from there)
3 cups chilled seltzer
Tools: shaker, strainer, barspoon
Glass: Collins
Garnish: orange wheel and vanilla bean

Combine the Campari and

syrup and shake with ice.
Evenly distribute between
4 ice-filled glasses and top
each with seltzer and a
pinch of sea salt. Stir gently
to combine and garnish.
Vanilla-Orange Zest Syrup
The zest of 4 oranges
2 vanilla beans, split
lengthwise
4 cups water
Granulated sugar
Combine ingredients in a
saucepan over medium-
high heat and bring to a
boil. Reduce heat and let
simmer for 30 minutes.
Strain, and measure the
remaining liquid; add an
equal amount of sugar
while the liquid is still
hot, and stir until sugar
dissolves. Cover and keep
refrigerated for up to 2
weeks.
Serves 4.
Aaron Melendrez
Pistola, Los Angeles
THE VANILLA-ORANGE
ZEST SYRUP ALSO
MAKES A GREAT
BASE FOR ALCOHOL-
FREE SODAS. SIMPLY
POUR 1 1/ 2 TO 2 OZ.
OVER ICE, TOP WITH
SELTZER AND STIR.
banksy pimm' s
Take your backyard bounty from
the garden to the glass with this
low-proof riff on the English
classic from Lucy in Napa Valley.
1½ oz. Pimm’s No. 1
½ oz. gin
¾ oz. fresh lemon juice
½ oz. simple syrup [1:1]
1 dash Angostura bitters
1–1½ oz. ginger beer
Tools: shaker, strainer
Glass: rocks
Garnish: fresh cucumber slices,
assortment of garden herbs
(fennel, sorrel, mint, etc.)
Combine all ingredients except
the ginger beer and shake with
ice. Strain into an ice-filled glass,
top with ginger beer and garnish.
Vince Lee
Lucy, Yountville, California
GARNISH WITH WHATEVER
FRESH HERBS YOU HAVE
ON HAND; CILANTRO
AND ROSEMARY WILL
ADD A SAVORY EDGE,
WHILE MINT, LEMON
BALM AND CHAMOMILE
WILL BRING OUT THE
NATURAL SWEETNESS
OF PIMM'S.
prince charles
don' t surf
A riff on the Army & Navy cocktail, this San
Diego–born sipper adds gin and citrus to
an orgeat-rich highball topped with a spritz
of beer. The drink’s unexpected elements
find a harmonious balance “that creates a
refreshingly daytime, sun-is-out drinking
experience,” says Kinsey.
1 oz. gin
½ oz. orgeat
½ oz. fresh lemon juice
1 dash Angostura bitters
4 oz. blonde ale
Tools: shaker, strainer
Glass: highball
Garnish: lemon wheel
Combine all ingredients except beer, and
shake with ice. Strain into an ice-filled glass,
top with beer and garnish.
David Kinsey
Sycamore Den, San Diego

KINSEY SUGGESTS PICKING

A GIN THAT YOU'D LOVE
IN A G&T, AND CHOOSING
A QUALITY ORGEAT, SUCH
AS THE ONE FROM SMALL
HAND FOODS.
new fashioned
The cocktail menu at Martha in Brooklyn
specializes in lower-alcohol refreshers.
This eye-catching spin on the Old Fashioned
combines junmai (pure-rice) saké with an
Italian aperitivo and dry red wine.
2 oz. junmai saké
1 oz. Cocchi Aperitivo Americano
1 oz. dry red wine
3 dashes grapefruit bitters
1 pea-size lump of palm sugar
or demerara sugar
Tools: muddler, barspoon
Glass: rocks
Garnish: lemon twist
Place a sugar lump in a glass and add the
bitters and Cocchi Americano; muddle
together to dissolve the sugar. Add the saké
and fill glass with crushed ice, then stir to
combine. Pour the red wine over a spoon to
“float” atop the drink, creating two distinct
layers. Garnish.
Liz Wolferman
Martha, Brooklyn

BE SURE TO USE A
JUNMAI SAKÉ, WHICH
HAS A RICH, FULL BODY
THAT BALANCES THE
CRISPNESS OF THE
APERITIVO AND THE
LUSHNESS OF THE WINE.
miam miam
At her upcoming vermouth-
focused bar in Chicago,
Annmarie Sagoi introduces
drinkers to the subtleties of
cocktails built around the
flavors of French aperitifs.
1¼ oz. dry vermouth
1 oz. blanc vermouth
¼ oz. Lillet Rose
5 drops grapefruit bitters
Absinthe
Tools: barspoon, atomizer
(optional)
Glass: rocks
Garnish: lemon twist
TREAT VERMOUTH AND
Add ingredients to rocks glass
APERITIFS THE SAME
and fill with ice; stir for 10 AS OTHER WINES: KEEP
seconds. Use an atomizer THEM REFRIGERATED
to spritz the absinthe atop AND USE THEM WITHIN
the drink (alternatively, add A FEW WEEKS.
2-3 drops of absinthe to the
drink’s surface); garnish.
Annemarie Sagoi
Artemisia, Chicago
rebujito punch
Balancing the soft salinity of manzanilla
sherry with the subtle spice of cinnamon
syrup and the bright burst of fresh lemon,
this is a perfect low-proof party punch.
5 oz. manzanilla sherry
2 oz. fresh lemon juice
3 oz. cinnamon syrup*
8 oz. seltzer, chilled
Tools: pitcher or punch bowl, wooden spoon
Glass: punch or juice
Garnish: lemon wheel and cinnamon stick
Combine all ingredients except seltzer in a
large pitcher or punch bowl and chill. Once
cold, fill pitcher with ice, gently stir in seltzer
and garnish.
Serves 6-8.
Joe Cleveland
Capa, Orlando, Florida
*BG Reynolds makes a good bottled
version or head to imbibemagazine.com
for a recipe.

BECAUSE THIS COCKTAIL

IS BATCHED AND CHILLED
IN THE FRIDGE, IT CAN
BE MADE UP TO ONE DAY
AHEAD OF TIME; SIMPLY
ADD THE SELTZER WHEN
SERVING.